I’d mentioned earlier this summer that I was helping out with the Chincoteague Bay Field Station’sServing Up The Shore event this year. I created the salad course, which was a simple green salad topped with big hunks of heirloom tomatoes and crispy ham – with, get this…a red-eye vinaigrette. It was pretty amazing, and well received!

For me, the coolest part was getting to know so many of our local farmers and producers. The folks that are out there, fighting the good fight for sustainable and ethical farming and production procedures – right in my own backyard!Big shout out to Johnny at Terrapin Farms, who donated the gorgeous hydroponically grown greens. They’ve got an awesome operation at their farm in Berlin, MD. Was such a treat to visit and see everything in action!Natalie & Stewart at Perennial Roots Farm, for the absolutely perfect ham for the job (I’m sold on Mulefoot, ya’ll) and the epitome of summer in the form of those tomatoes. They’re a wonderful couple who are so passionate about sustainable and biodynamic agriculture, just a wealth of knowledge! We are so fortunate to have them here on the Shore. Be sure to follow them on Instagram too. Their feed is full of wonderful goodness from the farm, that makes me smile on a daily basis.Kristen & Jamie at Eastern Shore Coastal Roasting Company. You guys seriously rock my world. The Fogcutter was just perfect for the vinaigrette. Loved having that bold coffee flavor shine through! Guys, their coffee is ahhhmazing…and, now available for purchase online. Go buy some!The good people at Assawoman Bay Brewing Company, for keeping us in good beer all evening long. Keep on doing what you’re doing guys, looking forward to visiting the brewpub this fall.

And finally, to everyone who came out! It was such fun, and I’m already looking forward to seeing what next year will bring.

I wanted to incorporate as much local flare as I possibly could in my dish. Red-eye gravy is something that’s more common in the deep south, but it’s always been a favorite for me. It’s usually served in the form of a ham steak, that’s been browned in a skillet. Then, the pan deglazed with coffee. Served for breakfast, lunch, or dinner – it’s a classic that’s stood the test of time.

I kept this same theme, but diced up the ham so it got super crispy. Think – meat croutons! Deglazed the pan with the coffee, then added in traditional things you’d find in salad dressing…red wine vinegar, dijon, olive oil. Paired with the simple fresh greens and big hunks of heirloom tomatoes, it translated so perfectly to a summer salad. But, I’m fixin’ to use the same dressing over a roasted vegetable salad this fall. The flavors would definitely mingle very well there, too. Will report back!

Tomato Salad with Red-Eye Vinaigrette

Add 1 Tbsp of olive oil to a large skillet over medium-high heat. Add the diced ham, and cook until well browned and crispy. Making sure to stir every now and again, for about 15 minutes.

Using a slotted spoon, remove ham to a paper towel lined plate to drain – reserving any drippings that have rendered.

Carefully add the coffee to the skillet, using a wooden spoon to scrape up anything sticking to the botoom of the pan. Increase heat to high and reduce the coffee by about half, about 3 minutes.

Turn off heat and whisk in the vinegar, mustard, 2 tsp kosher salt, and a few grinds black pepper. Carefully pour this mixture into a mason jar, and add the olive oil. Screw the lid on, and shake until well combined. Season to taste with salt and pepper.

Serve over bed of mixed greens with the chunks of tomato. Drizzle with the vinaigrette. Top with the crispy ham bits.

Stuffed shells are one of my favorite comfort meals. Pasta encasing a bunch of fluffy ricotta and gooey, cheesy goodness? You just can’t go wrong. Not to mention the variations and combinations that you can use to “mix up” your filling is endless.

So, when Sugardale Foods reached out to me about creating a recipe using their delicious pepperoni – my mind immediately began brainstorming. And, led me right to the thought of a pepperoni-studded stuffed shell (say that 3x fast!). All of your favorite flavors in a pizza, but in pasta form. Genius!

Pepperoni is something that I always have on hand in the fridge, it’s a great way to add a little bit of meaty flavor to recipes. I’ll often add it to skillet pastas, or baked pasta dishes…as well as just for snacking purposes. Love having it around for a quick anti-pasta platter when unexpected guests drop in. A few slices of cheese, some pepperoni, maybe a few olives? Bam! Awesome easy appetizer.

But, finding a good-quality pepperoni can be a little bit daunting – to say the least. So many are full of so much fat, by the time you cook it…there’s nothing left. Not the case with Sugardale’s pepperoni.

Sugardale Foods is a family-owned company that’s been in business since 1920. Right here in the good, old US of A too! That’s a feat that seems to be harder and harder to come by these days. You can find their products (ham, pepperoni, bacon) at many retailers nationwide, in various size packaging. With 3 little boys, I can blow through one of their 1-lb bags in no time. It’s a brand I know I can always turn to for quality! Make sure you stop by their recipe page for a bunch of great recipe ideas.

I kept the filling simple: Ricotta, chunks of mozzarella, a little oregano. Placed the whole pepperoni slices into the shells, then stuffed with the ricotta mixture. Baked with my favorite quick marinara sauce and a little extra mozzarella on top. Perfection, I tell ya!

It’s the time of year where we find ourselves turning to comfort foods, and this one is definitely a new favorite in our home. Add it to your menu soon, you won’t regret it!

What is your favorite comfort meal? Tell me about it in the comments and you will be entered to win a $100 Visa gift card!

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This summer was insanely hectic. I feel like it passed it a blur of beaching, boating, and warm summer nights. I wasn’t in the kitchen making new things to share with you as much as I’d like, but now that the days are becoming cooler – it’s my favorite time of year to be in the kitchen. Not to mention it’s the best time of year to work with the bounty that your garden, or local farmers in your area have produced.

Thomas Jefferson championed vegetable cuisine, plant experimentation, and sustainable agriculture. In today’s modern world, they are continuing that tradition at Monticello – and have been doing so, for many years. They were kind enough to send me a beautiful box of garden goodness fresh from the fields.

I mean – what an honor. Talk about tasting history! Eggplants (Listadia di Gandia and Black Beauty), Peppers (Marconi and Fish Hots – a variety that was used in seafood houses in my region for hundreds of years), a Green Nutmeg Melon, fresh sesame, and some of their locally made Hickory Syrup and Peach Butter available from their online shop. I can’t thank them enough for sending that box of loveliness my way, it was a real treat!

I ended up tossing the eggplants Marconi peppers with a little olive oil and salt, and added a tomato and some garlic from my dad’s garden for good measure – then roasted. That’s a great way to get out excess moisture, that can lead to soggy situations in whatever dish you’re preparing. Plus, it really intensifies all of the flavor.

Used my favorite pie crust recipe to line my tart pan, and blind bake. Then piled in the roasted vegetable goodness and a rich egg-custard to fill in all the nooks & crannies. And a little goat cheese for good measure. A local farmer has been selling his goat cheese at the farmer’s market here on Chincoteague, and it’s insanely wonderful. Have been enjoying it every chance I can get!

A quick bake for about half an hour, and you’re good to go. Paired with a simple green salad, it’s the perfect meal for this time of year. Could also be made in a pie plate without the crust!

And, if you’re in the vicinity and looking for something to do tomorrow – make sure you check out the Heritage Harvest Festival at Monticello. The’ve got a great lineup of speakers, activities for kids, gardening info, seed saving, good eats….they’ll have it all! A great day to get outside and live, breathe, and taste history.

Preheat oven to 425. Place eggplant, pepper, tomato and garlic on a baking sheet. Drizzle and toss with 1 Tbsp olive oil and a pinch of salt. Place in oven and roast for about 25 minutes. Until vegetables are soft. Let cool slightly and remove the skin from the peppers and tomatoes, and eggplant as well if you desire. Roughly chop, and set aside to cool.

Reduce oven temperature to 375. Line a 9-inch tart pan or pie plate with your crust. Press into the bottom well, making sure to get in the base. Trim the top of the tart pan with a rolling pin, or crimp the edge if you’re using a pie plate. Line with parchment paper and place pie weights or beans inside. Place in the oven to “blind-bake” for 20 minutes. Remove from oven, and remove parchment with weights.

Place crust on a baking sheet. Scatter the roasted vegetables evenly on the bottom of the crust.

In a bowl beat the eggs, egg yolk, half & half, salt and pepper until combined. Pour mixture into the shell.

Break the goat cheese into pieces and scatter that evenly on top of the quiche.

Carefully place in oven and bake for 30-35 minutes, until center is done by still slightly jiggly.

The dog days of summer haven’t hit us yet, but I wanted to be prepared when they do. My friend and coffee roaster Kristen, down at Eastern Shore Coastal Roasting Company, had made us these refreshing concotions after a long day on the road – literally all over the Eastern Shore. It was for a farm tour hosted by the good people at the Chincoteague Bay Field Station. Last year they had their first Serving Up The Shore event, and it was a great success. Local farmers and producers donate an array of items, and local chefs donate their time. Last year I attended, and have anxiously been awaiting this year…

Imagine my surprise when the folks at the Field Station asked me to come and prepare the salad course! I’m excited, and a little nervous – but I think we’ll have great fun! It’s really an honor to be in the kitchen with the chefs and farmers/producers they have lined up…go buy your tickets!

Anywho, I’ve long been a fan of ESCR and their coffees. So to get to know Kristen and Jamie, and to have them take the time to show us a roast from start to finish – was just such a treat! And then, to end it all with an amazing treat like this iced coffee tonic – well, that was just the icing on the cake for the day! If you’re local, look for their coffees at Poseidon’s Pantry as well as Wine, Cheese & More (downtown) here on the island,

Kristen used their Marsh Mud cold-brew blend, which is phenom. But whatever your favorite method or brand for cold brew is will be fine. Look for a post on that here soon! So, about 3/4 parts cold brew to 1/4 cup tonic or seltzer. I kind of liked the slight “twang” that the tonic water lent, but have since made it with seltzer and it was equally delightful.

A little sugar or simple syrup. And maybe a splash of half & half, if that’s your thing. I’ve also added a splash of coconut milk, and it was absolute perfection! Garnish with some sort of herbacious sprig – we used rosemary, and really enjoyed that little herbal note lingering in the background.

The perfect summer sipper to put a little pep in your step during these warmer months!

Raising three little boys, quick economical meals are something that are a constant around here. We love tacos, and my version of a homemade Hamburger Helper is always a hit, and who could forget spaghetti? But on this particular evening that I’d taken out some ground beef, I wasn’t feeling any of those options.

I decided to whip up a from-scratch version of the classic Manwich sauce in a can, and made homemade Sloppy Joes. They took just a few minutes to throw together, out of ingredients that I usually always have on hand. A little bit of tang and a little bit of sweetness to the sauce hits all the right spots on the flavor scale, everyone really enjoyed them!

I think this would be a great option for a cookout instead of burgers. The beef could easily be mixed up and kept warm in a slow cooker for serving. I kept it simple and served with some potato chips and my favorite coleslaw. In fact, I put a spot of coleslaw on my sandwich. Don’t knock it till you try it!

The Orange Crush, in cocktail form (not to be confused with the cloyingly sweet soda variety), is synonymous with our beaches here on the Eastern Shore. A few simple ingredients are shaken up to create one of the freshest and fruitiest drinks you’ll find. They’ve long been one of my favorites in the summertime. So, I got to thinking – why not in cupcake form?

I used my favorite vanilla cake recipe as my base – with a fruity twist from fresh orange juice and zest. And I gave the buttercream frosting a nice boozy kick with a splash of Triple Sec and vodka, as well as some orange zest for a little brightness. The flecks of orange were pretty in the frosting as well.

You guys, they TOTALLY tasted like the cocktail. But cake. I took one over to one of my early morning beach walks for breakfast, and I couldn’t resist a little photo sesh…

Cake by the ocean, baby! If there ever was a cake deemed worthy of being consumed by the ocean – it’s most certainly these. Make them soon to welcome the warm weather! No regrets.

To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.

In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, and orange zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of bowl and beat for 1 more minute.

Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk, the juice from the orange, vanilla, and vodka in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.

For the frosting, cream the butter and zest on medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar. Add the vanilla extract, Triple Sec, vodka, and a pinch of salt. Increase speed to medium, and beat until smooth and frosting is combined.

Frost cupcakes as desired, and garnish with a slice of orange.

Makes about 28 cupcakes.

]]>http://tideandthyme.com/orange-crush-cupcakes/feed/5Shrimp in Tomato-Spinach Cream Saucehttp://tideandthyme.com/shrimp-in-tomato-spinach-cream-sauce/
http://tideandthyme.com/shrimp-in-tomato-spinach-cream-sauce/#commentsMon, 18 Apr 2016 16:08:08 +0000http://tideandthyme.com/?p=5803It’s getting to be that time of year when we spend a lot of time outside. After a long day out on the boat or at the beach, I always have a hungry crew ready to eat dinner. Often times I’ll plan a dinner around what I have at home, and then swing by the store to pick up a few things to bring it all together.

I live in a pretty remote area here on the Eastern Shore, so a “one stop shop” grocery store is really a blessing during these busy summer months. For me, that place has always been my local Food Lion.

Since they opened around 15 years ago in my small community, they’ve offered the freshest and best selection of produce in the area. They are the only place in a 60-mile radius that I can find fresh bean sprouts for my homemade egg rolls. Or, alfalfa sprouts. Or, any sprouts for that matter!
I also love their small fresh flower section. For just a few dollars, a pretty bouquet really brightens up the dining room table for the week. That’s something else I’ve always had a hard time finding in my rural area, especially in the winter months when I’m not foraging for wildflowers or marsh grasses for centerpieces!

Their MVP Specials are another favorite for me. When we had our first baby and I gave up my job to stay at home, their weekly MVP specials were what I based our meal plans around. Always affordable, without sacrificing quality to do so – how refreshing!

So, when Food Lion reached out to me to share a recipe featuring some fresh finds from their produce section, I was happy to oblige! As I mentioned above, I’m often swinging in to pick up a few fresh components to make a quick dinner after being out in the surf and sun all day.

For these occasions, you can never go wrong with a delicious shrimp pasta. Just a few minutes and a handful of ingredients – and you’ve got a filling and satisfying meal. One that I turn to again and again in the months ahead. And, all of the ingredients are just a quick stop on my way home. How refreshing!

Thank you for making freshness available at such an affordable price, Food Lion!

Season shrimp with a pinch of salt and black pepper. Heat butter in a heavy skillet over medium-high heat. Add shrimp to skillet, and cook for about 2 minutes. Flip shrimp over and cook for 1 minute more. Remove to plate and set aside.

Add the diced onion and garlic to the pan, saute for a minute or so – until fragrant. Carefully add the white wine, scraping the bottom of the pan to deglaze, let reduce for around 2 minutes. Add the cream, Parmesan, chopped tomatoes, and spinach. Cook sauce over medium-low heat for a few minutes, stirring occasionally, until spinach has wilted completely.

Add the shrimp back to the sauce and simmer for around 3 minutes more. Season to taste with salt and pepper. Pour the sauce on top of the pasta and toss to combine. Sprinkle with scallions and reserved tomatoes for garnish.

What recipes do you love to make with fresh ingredients? Leave a comment for a chance to win a $100 Visa Gift Card. You can use this gift card to shop for delicious fresh ingredients at Food Lion!

Entry Instructions:

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This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.